MOCHA BUBBLE CAKE
Jolts of cocoa and espresso flavor every layer: the filling, the frosting, the truffles are all infused with mocha.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 5h
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter three 8-inch round cake pans (2 inches deep), and line with parchment cut to fit. Butter parchment, and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking powder, baking soda, and 1 1/2 teaspoons salt into the bowl of a mixer. Beat with mixer on low speed until just combined.
- Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter evenly among pans. Bake until cakes are set and a toothpick inserted into the centers comes out clean, 37 to 39 minutes. Let cool in pans set on wire racks for 15 minutes. Invert pans to remove cakes. Transfer cakes, right side up, to wire racks. Let cool completely.
- Assemble the cake: Trim tops of cakes using a serrated knife to create even surfaces. Place 1 cake on a cake stand or a large round platter. Transfer half the mocha buttercream to a pastry bag fitted with a 1/8-inch plain round tip. Pipe buttercream around edge of cake to create a dam. Spread 1 cup mocha pastry cream over top of cake inside dam using a small offset or rubber spatula. Top with 1 cake, and repeat to cover top with buttercream and pastry cream. Top with remaining cake.
- Spread a thin layer of buttercream (about 1 cup) on stacked cake to seal in crumbs, starting at the top and then frosting the sides, using a large offset spatula (this is called a crumb coat). Use spatula to smooth surface as much as possible. Refrigerate, uncovered, for at least 1 hour.
- Transfer remaining buttercream to pastry bag. Apply another (thicker) layer of buttercream (about 2 cups), starting at the top and then frosting the sides using a large offset spatula. Smooth top with spatula, then smooth sides with a bench scraper. Refrigerate for 1 hour.
- Mound truffles onto center of cake. Sprinkle sugar pearls onto cake around truffles.
BUBBLE & SQUEAK CAKES
Gordon Ramsay's scrumptious potato cakes are perfect for serving with your Boxing Day ham
Provided by Gordon Ramsay
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you can.
- Mix the sprouts with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.
- Heat a 5mm depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Cool, cover and chill or freeze. Will keep in the fridge for up to 3 days or freeze for up to a month.
- Heat oven to 190C/fan 170C/gas 5 (or if you've roasted the ham, leave the oven on while it rests) and reheat the cakes for 15 mins until hot through and crisp on the outside.
Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
VERY POPULAR BUBBLE TEA
Bubble tea is very popular, especially to Asians, but now, more and more people from different backgrounds like the taste of it. I'm no expert at this, but I do know how to make it. It's simple but some of the ingredients may be a little tough to find. Just be patient and look for them in Chinese grocery stores. It is worth the trouble!
Provided by skybaby
Categories Drinks Recipes Tea Iced Tea Recipes
Time 1h30m
Yield 1
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar until it dissolves. Toss in the pearl tapioca. Cook for about 20 minutes. Rinse, drain, and refrigerate until chilled.
- Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. Stir until the sugar has dissolved and the milk is well mixed in. Add the ice cubes, and shake so the whole drink can get cold. Pour into a glass, and add tapioca.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 67.9 g, Cholesterol 2.4 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 20.1 mg, Sugar 23.9 g
ENCHILADA BUBBLE BAKE
Ready to pop in the oven in just 15 minutes, this quick-prep casserole blends beef, beans and fun-to-eat Pillsbury refrigerated biscuit "bubbles" in a not-too-spicy sauce.
Provided by Jessica Walker
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
- Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
- In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
- Bake 25 to 30 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 460, Carbohydrate 52 g, Cholesterol 65 mg, Fat 2, Fiber 6 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 6 g, TransFat 1/2 g
BUBBLE CAKE
Make and share this Bubble Cake recipe from Food.com.
Provided by Matts Lotus
Categories Breads
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix yeast in warm milk.
- Add sugar, melted butter, salt, and eggs to milk and mix well.
- Stir in flour 1 cup at a time.
- Let dough raise for about an hour in a warm place ( I use the oven).
- Work down the dough then let dough rest for a few minutes.
- In a medium bowl mix 1 1/2 cup Sugar, 1/2 bottle of cinnamon.
- In a separate bowl melt 1 1/2 sticks of butter.
- Pull chunks of dough off and dip into butter, then into sugar mixture. Place in bunt pan. Continue this step till all dough has been dipped and coated.
- Pour the remaining butter and sugar over the top.
- Bake at 350 for 30 - 35 minutes.
Nutrition Facts : Calories 584.2, Fat 26.1, SaturatedFat 15.7, Cholesterol 127.9, Sodium 316.1, Carbohydrate 80.6, Fiber 3.5, Sugar 40.3, Protein 9.2
BUBBLE AND SQUEAK CAKES
A classic British breakfast dish - belonging to the working class rather than the landed gentry - that traditionally had no fixed ingredients because it was made from whatever had been left over from a previous meal. Nonetheless, it usually included mashed potatoes and cabbage and/or leeks. I have fond childhood memories of eating Bubble and Squeak at friends' houses in England. This version I found on a 'Pan or Wok' recipe card from International Masters Publishers. In its ingredients, it certainly contains a few modern touches. Since this a traditional dish, and since there are so many variations, who's to say what's traditional? This particular recipe for Bubble and Squeak Cakes is delicious. I also like the idea of making individual cakes: so much easier to handle in the pan and everyone gets more of the browned crust. If you have not eaten Bubble and Squeak before, after making it once, go traditional and make it with whatever you have left-over. Although traditionally a breakfast dish, in 2005, I can imagine this dish being served at any time of the day or night. Not at your most elegant dinner party perhaps, but anywhere else. In posting it here, I've left the ingredients exactly as I originally found them on the recipe card. No herbs! No onions! No garlic! I confess I do add these. I've included a few suggested departures from the recipe in brackets within the instructions, and in the notes at the end. Recipes are not sacred texts to be revered; and traditional recipes like this one invite you to add your own personal touches and to vary them to satisfy your whims.
Provided by bluemoon downunder
Categories Breakfast
Time 40m
Yield 4 Bubble & Squeak cakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop the bacon; thoroughly wash and dry, then trim and finely slice the leeks; beat the egg; cut the mushrooms into quarters; cut the tomatoes in half; and finely shred the cabbage.
- Place the serving plates in a low oven so that they will be warmed when required.
- Heat 1 tablespoon of oil (less if the bacon is fatty; see notes below) in a heavy-based, non-stick pan, add the bacon pieces, fry for about 4 minutes, until crisp, then remove with a slotted spoon and drain on paper kitchen towelling.
- (Optional departure: If you want to add finely chopped onion and/or garlic, add them 1-2 minutes BEFORE adding the leeks to the pan.).
- Add the leeks to the pan and sauté for 2 minutes.
- Transfer the bacon and leeks (and onions & garlic) to a large bowl, add the mashed potatoes, cabbage and egg (see notes below), season to taste and mixing together with wet hands, shape into 4 round cakes, 10cm/4" across. (If you've been imprecise or overly generous in the quantity of some of the ingredients, you may well have enough for five or six cakes. You may also choose to make smaller cakes, but remember to then adjust the cooking time: they'll cook much faster, of course.).
- Heat the remaining oil in the pan, add the bubble and squeak cakes and cook for about 6 minutes on each side, or until golden brown. Remove the cakes from the pan and keep warm.
- Add the mushrooms and tomatoes to the pan and sauté for 4 minutes. (I add basil here, probably about 1 tablespoon of fresh basil)
- Place the bubble and squeak cakes on warm serving plates, top with the mushroom and tomatoes and serve immediately.
- Chef's notes: I always buy middle rashers and remove ALL the fat, so I do need a little oil, probably about 1/2 tablespoon. If you use streaky bacon, I can't see that you'd need much oil at all, if any, certainly not the full tablespoon specified in the recipe. Because I've usually been imprecise in my measurements of one or other or several of the vegetables, I usually add 2 eggs. If tomatoes are just not looking very good or you cannot find a flavoursome variety (isn't the tasteless tomato the bane of all our lives?) canned, drained tomatoes are fine.
Nutrition Facts : Calories 479.1, Fat 30.1, SaturatedFat 7.8, Cholesterol 94.6, Sodium 1055, Carbohydrate 30.7, Fiber 5.4, Sugar 6, Protein 22.7
BUBBLE WRAP HONEYCOMB CAKE RECIPE BY TASTY
This cake is the bee's knees! We used boxed cake mix to keep things simple, but feel free to get fancy by making your own. When melting the candy, make sure you're on medium power. Microwaving on high power will cause the candy to seize. For a finishing touch, drizzle on extra honey and top with our homemade honeycomb. You and your guests won't be able to stop buzzin' about it!
Provided by Betsy Carter
Categories Desserts
Time 2h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the honey buttercream frosting: In a large bowl, cream together the butter and cream cheese with an electric mixer on medium speed until well combined, scraping down the sides of the bowl as needed. Add the honey and beat to incorporate. Add the powdered sugar and a pinch of salt and beat on low until mostly combined. Increase the mixer speed to high and beat for 3-5 minutes more, until the buttercream is light and fluffy. If the frosting feels soft, you can also refrigerate it for 10-15 minutes so it stiffens slightly.
- Assemble the cake: Place a cardboard cake round on a cake turntable and dab a small amount of frosting in the center of the cardboard round. Center one yellow cake layer over the dab of frosting, then evenly spread about ½ cup of buttercream on top with an offset spatula. Top with a layer of chocolate cake, then another ½ cup of frosting. Repeat with the remaining cake layers and frosting. After adding the final layer, lightly frost the entire cake to create a thin crumb coat.
- Refrigerate the cake for 15 minutes.
- Cover the chilled cake with the remaining frosting in an even layer. Return the cake to the refrigerator for 15 minutes more, to allow the frosting to stiffen.
- Take the cake out of the refrigerator. With the bubbles facing outward so they don't get frosting on them, wrap the sheet of bubble wrap around the perimeter of the cake. Trim the wrap to form a collar that fits loosely around the cake and comes about 2 inches over the top edge. Remove the bubble wrap. Keep the cake in the refrigerator until you're ready to finish the assembly.
- Make the yellow candy honeycomb: Place the candy melts in a medium microwave-safe bowl. Microwave on medium power (not on high, which will cause the candy to seize) in 30-second intervals, stirring in between, until the candy is fully melted and smooth.
- Place the bubble wrap bubble-side up on a flat surface. Pour most of the melted candy along the bottom two-thirds of the bubble wrap. Working quickly, use an offset spatula to spread the candy over the bubble wrap, leaving the top third empty. Once the bottom two-thirds are evenly covered, use a spatula to spread the candy in a wave pattern along the top edge. Let sit for 5 minutes. While you wait, remove the cake from the refrigerator and position it near the bubble wrap.
- After 5 minutes, test the bubble wrap by lifting up a corner. If it looks like it is beginning to harden and has a sheen to it but is still pliable, it is ready to be used. If the candy is still very loose and dripping, let sit for another 1-3 minutes, checking every minute.
- Once the candy has set, pick it up by the top corners and quickly wrap the side with the candy around the cake. Press it onto the cake so it sticks. Once attached, try to slowly peel one corner of bubble wrap off. It it sticks, let sit for 1-3 minutes, checking every minute, until ready to peel. If it begins to peel, continue slowly peeling off the bubble wrap until entirely removed. If the candy cracks while you are peeling off the bubble wrap, either remelt and repeat the process, or break it into large shards to decorate the outside of the cake. Refrigerate until serving time.
- Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb. Drizzle honey around the edges of the yellow candy honeycomb.
- Carefully slice the cake. Drizzle each piece with more honey before serving.
- Enjoy!
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